Q. Which of the following tells the significance of crystallization in food processing?

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Q. Statement 1: Crystallization is both a mass and heat transfer operation.
Statement 2: The crystals and mother liquor obtained from a crystallizer are called _____

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Q. Statement 1: Smaller particles dissolve as they have a larger surface area and larger particles grow.
Statement 2: The above process is called Ostwald ripening.

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Q. The ratio of concentration of a super saturated solution to a saturated solution is denoted by α’ which is stated by the Kelvin equation. How is it related to the crystal size and interfacial tension between solid and liquid?

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Q. Parameters affecting crystallization are ____________

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Q. Which of the following facilitates crystallization?

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Q. Statement 1: Batch crystallizers are used if the throughput is high.
Statement 2: The operating cost of batch crystallizers is high.

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Q. Statement 1: Batch crystallizers use the concept of cooling of hot solution/magma.
Statement 2: Control of particle size is poor in a batch crystallizer.

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Q. Statement 1: Batch crystallizers are used for jaggery.
Statement 2: Particle size is controlled by stirring and scraping the concentrate from the vessel for better heat transfer.

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Q. Scraped surface crystallizers can be used for viscous fluids up to 10000 cp.

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Q. Which of the following is true about scraped surface crystallizers?

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Q. Statement 1: Forced circulation liquid evaporator-crystallizer has good CSD control.
Statement 2: Draft tube baffle crystallizer is flash evaporated for crystallization.

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Q. Work of Draft tube in Draft tube baffle crystallizer is _____

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Q. Advantage of Draft tube baffles crystallizer _____

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Q. Secondary nucleation involves the collision of crystals.

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Q. Draft tubes _____ crystal-crystal attrition. Crystals _____ bottom.

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Q. High residence time encourages _____

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Q. Heating on the surface of a heat exchanger leads to fouling.

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Q. What does excess supersaturating followed by cooling lead to?

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Q. Excess nucleation leads to _____

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